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Southland Times, Issue 22419, 5 September 1934, Page 5

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Here are three unusual and delicious recipes for the afternoon tea party, they are simple to make, and the first one is particularly attractive for a cold day. Apple Tea Cakes. Rub 2oz. butter into Jib self-raising flour with 2oz. sugar and a pinch of salt. Add a breakfast cupful of chopped, sweet apple and half a cup of sultanas. Mix to a dough with a beaten egg and a gill of milk; spread in a flat tin; sprinkle the top with water, then with sugar, and bake for half an hour in a fairly hot oven. Split in halves when cooked and spread with butter. Sprinkle with sugar and a little spice (if liked), then put together and serve while hot. Brandy Snaps. To make these, you need 2oz butter, 2oz syrup, ljoz sugar, IJoz flour, half teaspoon half teaspoon brandy, a little grated lemon rind and a pinch of salt. Melt together the butter, syrup and sugar, then stir in all the other ingredients, mixing all well together. If mixture is too hot, allow to cool, then drop teaspoonful at a time on a greased baking sheet four inches apart. Bake in a moderately-cool oven of 300 degrees Fahrenheit for 15 minutes, or until a nice, dark brown, then lift up each with a spatula and roll quickly over the greased handle of a wooden spoon or a cream-horn mould. Should they harden before they are rolled, put back into oven and allow to soften. Before eating, fill them with whipped cream.

Amber Mysteries. Take three eggs, 6oz sugar, 6oz selfraising flour, 3oz butter and three tablespoonsful milk. Cream butter and sugar until light; add yolks of eggs, one at a time, and beat well each time; add a pinch of salt to the flour, and put through a sifter into mixture, lastly adding the milk. Fold the stiffly-beaten egg whites into the cake, and half-fill greased moulds. Bake for about 20 minutes. When cold, scoop out the centre, taking care not to break the outer shell. Make some caramel by boiling one cupful sugar with six tablespoonsful water until it turns to a light golden brown. Dip the upper parts of the basket into this caramel and stand them upright. The caramel will harden almost at once. While the remaining caramel is still hot, pull a few handles into shape and leave them to harden on a plate. When ready to serve, fill the baskets with sweetened passionfruit pulp or any fruit pulp preferred and put a little whipped cream on top.